The Potato Book

Poppy O'Toole · The Potato Book

It’s French, it’s fancy, it’s beautiful. If it were a person, it would smoke a cigarette and look down on you. But oh, it’s so cool! If you’re feeling really posh, you might want to serve it by its proper French name, fondant aux pommes, but on a regular day, the English/French mash-up of pommes fondant does the job, too. I remember little GCSE French except for ‘C’est bien!’ which is very much the case here. You’ll need to make clarified butter: I’ve given two options for how – choose your favourite.

Poppy O'Toole · The Potato Book

If my research is right, poutine means ‘hot mess’... I’ve never related to a potato dish more. I am the poutine of the cheffing world. I love it. You’ve got golden chips (I’m using my oven chips, but feel free to use classic fried chips) topped with squeaky cheese curds and doused in thick, velvety brown gravy. Basically, it’s an upgrade on that classic post-night-out order from your local takeaway. My kinda meal. In 2023, I was lucky enough to be in Montreal, Canada, where this dish comes from. Authentic poutine is incredible. I’ve found just one place in the UK where you can buy cheese curds, and that’s Borough Market, in London. If you’re there, get me some, will ya?